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Course Code: 
FDE 226
Course Period: 
Autumn
Course Type: 
Core
Theoric: 
2
Practice: 
0
Credits: 
4
ECTS: 
7
Prerequisite Courses: 
Course Language: 
English
Course Coordinator: 
Course Objectives: 
To provide theoretical and practical knowledge on fundamental food analysis principles and their applications, to enable the understanding of the principles of the analytical techniques employed in food analysis, to develop students’ lab skills.
Course Content: 

General lab rules, lab safety, lab calculations, evaluation of analytical data: accuracy and precision, determination of total solids and moisture content, determination of ash content, standard solutions and titratable acidity, vitamin analysis: determination of vitamin C, mineral analysis: determination of salt, carbohydrate analysis, crude fat analysis, protein analysis

Course Methodology: 
1: Lecture by instructor, 2: Lecture by instructor with class discussion, 3: Problem solving by instructor, 4: Use of simulations, 5: Problem solving assignment, 6: Reading assignment, 7: Laboratory work, 8: Term research paper, 9: Presentation by guest
Course Evaluation Methods: 
A: Written exam, B: Multiple-choice exam C: Take-home quiz, D: Experiment report, E: Homework, F: Project, G: Presentation by student, H: Quiz I: Lab performance assessment

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